Eggplant Pesto Parm Recipe
By Lisa Shanken
April 20, 2016
Eggplant is a versatile vegetable that can be made and served in a variety of ways. Containing no fat, cholesterol, and being only 20 calories per cup, makes eggplant a fantastic vegetable to use as a meat substitute. With our Eggplant Pesto Parm recipe, we show you how easy it is to make that swap from meat to vegetable. Our whole dish provides adequate amount of fiber, potassium, along with vitamins A and D. This recipe makes eating healthy look and taste delicious!
Ingredients:
- 1 Large eggplant cut in round 1/4 inch discs, skin on
- 1/4 tsp sea salt
- 4 cups Baby Spinach Leaves
- 2 tbsp Extra virgin olive oil
- 1 tsp Parmesan cheese shredded or grated
- 1 cup tomato sauce
- 1/4 cup Low-Fat Mozzarella *I prefer to use goat's milk mozzarella
Instructions:
- Preheat the oven to 425 degrees.
- Place the eggplant in a colander and sprinkle salt on it, letting it sit for 5-10 minutes. The excess water inside the eggplant will start to condensate to its surface. Wipe it down with a paper towel.
- While the eggplant is sitting, place the spinach, olive oil, and the parmesan cheese into a blender (I like to use my hand held immersion blender) and pulse until it has a pesto consistency.
- Place a few discs of eggplant along the bottom of a ceramic baking dish. Spoon some of the spinach pesto on top of each disc.
- Next spoon some sauce on top of the pesto on each disc. Repeat until you have 3 layers of eggplant.
- Bake, covered, for about 35-40minutes. Then sprinkle the mozzarella on top of the cooked eggplant, cook for 5-10 minutes more until it melts, and serve.
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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Lisa’s weight loss plan really gave me a new insight to healthy eating and living. I was diagnosed with breast cancer in January 2015. Healthy living/easting/exercise has become very important to me and my family and this program really helped me get even more on the course with this and helped me lose weight.
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When I heard about the 10 Day Weight Loss Challenge, I wasn’t sure if it would be a good fit, since as a physician, I understand nutrition and health (and therefore knew the dangers of fad diets, etc…), and I do my best to exercise (though not always enough). But as a single mother of 2, it’s still very challenging ti “fit in all in” (including cooking healthy meals for my children) due to my busy schedule. And when my time is short, bad habits crop up and weight gain follows.
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Psychiatrist
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I just wanted to say you were amazing through this 10 day process! I learned so much from you! You were very thorough in all areas of the challenge and got back to us in such a quick manner with our questions. It was a great jump start into a more healthy life style that’s for sure!
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I LOVE the recipes, simple, few ingredients, appealing. I like the idea of using the list of staples you provided when i was tempted to cheat!
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I worked with Lisa to develop a holistic wellness plan that has allowed personal growth without having to completely change my lifestyle. Her programs are designed around your personal needs, so I always feel like I've gotten the most from my sessions and leave with manageable goals. Lisa's three-prong approach to wellness (fitness, nutrition and health) is helping me live a balanced and grateful life.
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I’ve been through the ringer with different dieting plans through the years. Some helped me lose weight and some didn’t – but it didn’t matter because I would always gain it back. I didn’t know if this 10 day Weight Loss Challenge would be the answer since everyone says they have the “BEST” way to lose weight. But this one seemed to be more doable – like instead of starving myself, keeping track of calories (“been there done that – VERY annoying!”) and things I know I wouldn’t stick to.
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